Rise in Cases of Hepatitis Is Linked to Imported Pork from Supermarket X

A rise in cases of Hepatitis E, which can cause complications in pregnancy, is linked to the consumption of imported pork.

Imported pork is being linked to an outbreak in hepatitis

Imported pork is being linked to a rise in cases of hepatitis, which can cause complications for pregnant women. The news comes after researchers at Public Health England looked into the shopping habits of those infected with hepatitis E. They found a link between the consumption of sausages and ham bought from one particular leading supermarket.

Cases of Hepatitis E, which are not linked to travel, have increased from 368 in 2010 to 1,243 in 2016. Due to this recent rise, researchers conducted a study in which they spoke with 60 infected people who had not travelled outside the U.K and discovered this worrying link. The supermarket involved has not yet been named, and is simply being referred to as “Supermarket X”.

Hepatitis E generally causes mild and short-term symptoms for those infected, but it can be particularly dangerous for pregnant mums and those with pre-existing liver disease. Signs of infection can include flu-like symptoms, yellowing of the eyes and skin, fever, tiredness, vomiting and loss of appetite. It can cause liver failure and prove fatal in rare cases.

The report, which was published last month by Public Health England, revealed that the virus strain has not been detected in British pigs and that infections could be a result from eating imported pork.

The Sunday Times reported the research was carried about between 2014 and 2016 and that the main causes of the rise were said to be imported pork sausages which required pre-cooking and ready-to-eat ham. The supermarket, whose own-brand sausages are significantly linked to the infection, is not to blame for the outbreak, according to PHE.

The FSA are aware of the report findings, and are assuring consumers that the risk from eating thoroughly cooked pork is low. An FSA spokesperson commented, “As a precaution, the FSA advises consumers that all cuts of pork, pork products and offal should be thoroughly cooked until steaming hot throughout, the meat is no longer pink and juices run clear.”